🍩✨ HOMEMADE CRONUTS — FLAKY, GOLDEN & IRRESISTIBLE!

Ingredients
For the Dough:
2 cups (250 g) all-purpose flour
¼ cup (50 g) granulated sugar
1 tsp salt
½ cup (115 g) unsalted butter, cold and cubed
½ cup (120 ml) warm milk
2¼ tsp (7 g) active dry yeast
1 large egg
1 tsp vanilla extract
For Frying & Filling:
2 cups (480 ml) vegetable oil, for frying
½ cup (100 g) granulated sugar, for coating
1 cup (240 g) pastry cream or whipped cream, for filling
👩‍🍳 Instructions
Activate the yeast:
Mix the warm milk with the yeast and let it sit for 5 minutes, until foamy.
Make the dough:
In a large bowl, combine flour, sugar, and salt. Add the cold cubed butter and work it into the flour until crumbly.
Add the yeast mixture, egg, and vanilla. Mix until a soft dough forms, then knead for 5–7 minutes until smooth.
Cover and refrigerate for 1 hour.
Create the flaky layers:
Roll the chilled dough into a rectangle. Fold it into thirds like a letter, then roll it out again. Repeat this process 3 times, chilling the dough between folds.
Roll the dough to about ½ inch (1.25 cm) thick and cut into doughnut shapes.
Place the cronuts on a lined tray, cover loosely, and let them rise for about 30 minutes, until slightly puffy.
Fry:
Heat the oil to 350°F (175°C). Fry the cronuts in small batches for 2–3 minutes per side, until deeply golden and cooked through.
Drain on paper towels, then roll the warm cronuts in sugar.
Let them cool slightly, then pipe pastry cream or whipped cream into the center.
Serve fresh and enjoy their crispy, flaky and creamy texture! 🤤🍩
🌡️ Temperature Guide
Warm milk: 100–110°F (38–43°C)
Frying oil: 350°F (175°C)